6533b853fe1ef96bd12ac16c
RESEARCH PRODUCT
Myrosinase activity and quality parameters on fresh-cut Chinese cabbage stored at two different temperatures
A. E. CatalanoAldo TodaroGiovanni Spagnasubject
ChemistryMyrosinaseMyrosinase activityBioengineeringSettore AGR/15 - Scienze E Tecnologie AlimentariGeneral MedicineFood scienceenzymes vegetables ready-to-eat storageMolecular BiologyBiotechnologyyear | journal | country | edition | language |
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2009-09-01 | New Biotechnology |